I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday 23 January 2016

Peach and Chocolate Pie with Salted Caramel.



Peach and Chocolate Pie with Salted Caramel.

No need to bake.
No need to make pastry.

Equipment:
25cm loose bottomed tart tin.

           For the pie.
In a food processor, put in,
-300g digestive biscuits.
Process the biscuits until fine breadcrumbs form. Tip into a large bowl, add
-140g melted butter.
Stir well to combine. Press the mixture into the base and sides of the tin. Refrigerate until needed.

           For the chocolate filling,
In a large saucepan, put in,
-250g dark chocolate, broken into chunks,
-400ml double cream,
-1tsp vanilla bean paste,
-pinch of salt.
Cook, stirring, on low heat until the chocolate has melted and the mixture is smooth. 
Pour into the pie case.
Refrigerate for 30 minutes.
Arrange
-420g tinned peaches on top.
Refrigerate at least 4 hours or until set.

            Dry roast,
-30g flaked almonds, until golden brown.
Leave aside.

When you are ready to serve, make,
             Salted caramel sauce.
In a saucepan, put in,
-25g butter,
-2tbsp brown sugar,
-2tbsp golden syrup,
-1tsp salt.
Cook on low heat until the sugar and salt have melted.

To serve.
Take the pie out of the tart tin and place on a serving plate.
Sprinkle on toasted flaked almonds.
Drizzle over salted caramel sauce.



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